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So while I was busy baking today, it dawned on me that I had chicken breasts defrosting in the fridge and no real plan for them. I wanted to do something relatively fast, as I had spent enough time in the kitchen today. So, I decided to make a grilled chicken fettucine alfredo. Actually, to be technically correct, I used spaghetti noodles, not fettucine, b/c I didn’t have enough for everyone.😉 This meal was simple, yummy and quick. An added bonus…I can keep the chicken separate from the noodles & sauce for Miss Picky (that would be Hannah, if you hadn’t guessed).

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I used the classico alfredo but also added half can of healthy valley cream of mushroom soup to the sauce to thin it out and reduce the salty taste. I used diced chicken and added right to the sauce before tossing with the pasta. Was great.

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